2 1/2 lb Chicken breasts, OR
– a chicken, cut-up Water Salt Celery tops 3 tb Butter or margarine
1 md Tart apple, peeled & diced
1 md Onion, thinly sliced
1 tb Curry powder (or more for
– experienced palates) 1/3 c Raisins
1 c Chicken broth
1/2 c COCA-COLA
3 1/2 tb Flour
1 c Coffee cream, OR undiluted
– evaporated milk 1 ts Salt
1/8 ts White pepper
Rice, cooked and hot Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth, reserve. Bone the chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments (See NOTE below). NOTE: Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges.